My Mother's Cooking - Tuna Noodle Casserole
Tuna Noodle Casserole
My Mother Cooking
More Tuna- Noodle Casserole Recipes
- Tuna Noodle Casserole - Recipe for Tuna Casserole with Noodles
Tuna Noodle Casserole recipe is easy to make in the oven. Recipe for tuna noodle casserole with a little mayonnaise for extra flavor.
- Tuna Noodle Casserole from Scratch Recipe - Allrecipes.com
No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.
Tuna Noodle Casserole
When I was growing up, Catholic families didn’t eat meat on Fridays. My mother was always looking for new recipes to add some variety to our Friday night meals.
Her inspiration for her tuna noodle casserole may have been the local newspaper or one of the women’s magazines that she read but I am certain that she quickly made it her own.
Everything comes from a can accept the mushrooms, the onion and the noodles, and my mother usually even used canned mushrooms ends and pieces because they were cheaper.
I prefer to use fresh mushrooms since they are readily available almost everywhere today. You can use just about any noodles in this dish, but I prefer medium shells because they have nice little pockets to hold the sauce.
If you don't want the casserole to turn out mushy, try to use a good grade of Italian pasta and undercook it a little when you boil it. It will continue to cook whille it is being baked in the oven.
If you don't particularly like canned tuna, you could easity substitute canned chicken or any leftover chicken that you might have available. Simply remove any bones and skin and cut the chicken into bite-sized pieces. Cut up pieces of ham or a leftover bork roast could also be used.
12 Oz. of fresh mushrooms
One Large Onion peeled and chopped
2-12 Oz. Cans of Chunk Style Tuna
2-12 Oz. Cans of Cream of Mushroom Soup
3-16 Oz. Cans of Cream Style Corn
1 Lb. Box of Large Shell Noodles
3 Tablespoons of Butter
1 Tablespoon of Dried Basil
1 Teaspoon of Salt
½ Teaspoon of Black Pepper
1 Cup of Grated Parmesan Cheese
- Wash and drain the mushrooms and then cut them into thick slices.
- Rub the bottom and sides of a 6-quart casserole dish with softened butter.
- Meanwhile cook the medium shell noodles in lightly salted water until they are not quite soft and then drain them and rinse them with cold water. Remember that they will continue to cook and absorb the sauce while being baked.
- Melt the butter in a large frying pan and cook the mushroom slices over high heat until lightly browned. Then add the chopped onions and continue cooking for another two minutes while continuing to stir. Season with the salt and pepper.
- Add the two undiluted cans of cream of mushroom soup, the creamed corn and the dried basil and bring the contents to a slight boil. You can rinse the soup cans with ½ cup of hot water and add it to the mix.
- Then add the drained tuna and mix thoroughly breaking up the tuna into smaller pieces. You can use tuna packed in water if you like, but I prefer the taste of tuna packed in oil.
- Pour half of the drained noodles into the baking dish, add half the sauce and mix well. Repeat with the second half of the ingredients.
- Cover the dish and place it in a 300 F preheated oven.
- Bake for about 45 minutes and then spread the parmesan cheese evenly over the surface.
- Return the dish to the oven and continue cooking uncovered at 400F until the cheese is lightly browned.
This dish makes an excellent light supper when served with a simple tossed salad. We didn’t drink wine when I was growing up but I would serve a pinot grigio or a fairly dry riesling.
Tuna Noodle Casserole
More of my mother's recipes
- My Mother's Cooking - Macaroni and Cheese
My mother's recipe for macaroni and cheese is unique in that instead of a béchamel sauce, it uses eggs beaten with milk and finely chopped onion. This makes it a substantial meal which can be used as the main course for a meatless supper. It is also
- My Mother's Cooking - Baked Meatloaf
My mother made meatloaf to stretch one pound of ground beef to feed four hearty eaters. My wife continues the tradition and adds her own touches - mushrooms, onions and dijon mustard with a ketchup, corn syrup glaze. She normally makes enough to serv
- My Mother's Cooking - Braised Beef Short Ribs
Growing up 60 years ago, beef and pork ribs were much cheaper than they are today. When my mother made pork spareribs she usually made them with sauerkraut and when she made beef short ribs, she braised them with various root vegetables. Here is my m
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Potato Dumplings
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube and the Hungarians make galuska,
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic
- My Mother's Cooking - Norwegian Staples - Krube and ...
My mother learned to make Norwegian krube and lefse from her first husband's mother. These potato based Norwegian staples are easy to make, hearty and delicious. Krube is a large potato dumpling with a surprise in the middle and lefse is a thin, gril
- My Mother's Cooking - Green Split Pea Soup
When my mother baked a ham, she always saved the bone to make soup. This soup made with split green peas, potatoes and a carrot is both simple and tasty. Add a sandwich or some good bread or rolls and you have a complete meal. You can also make it wi
- My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
North Central Wisconsin where I learned how to cook from my mother
More by this Author
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If...
In Chinese, lo means "toss" and mein means "noodles". This Cantonese recipe for lo-mein noodles includes matchstick strips of chicken breast, fresh bean sprouts, and Chinese mushrooms in a tasty sauce. It is frequently...